I have been making this delicious dish for 35 years, and it’s one of my family’s favorites. It makes a fabulous white sauce that isn’t too heavy, but still tastes rich. If you have leftover chicken or turkey on hand, this recipe can make good use of it. Enjoy!
Chicken a La King
1½ cups cut-up Chicken (or Turkey)
1-4 oz. can of Mushrooms (drain, but reserve liquid!)
¼ cup Margarine or Butter
¼ cup Flour
¼ teaspoon Salt
Dash of Black Pepper
1½ teaspoons Instant Chicken Bouillon
1½ cups Milk
1 cup hot Water
Rice or Noodles
Cook and stir mushrooms in margarine or butter over medium heat for 5 minutes. Remove from heat.
Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
Stir in bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in chicken or turkey and heat through. Serve over rice or noodles.
Makes 4-6 servings.
This is a recipe that makes chicken extra tender and delicious. It’s made in a crock pot, so you can prepare it early in the day, and forget about until dinner time. I’ve always served it with rice, but it goes well with noodles, too.
6 medium bone-in Chicken Breasts (skin removed)
Salt & Pepper
1-10 ½ oz. can Condensed Cream of Mushroom Soup
1-4 oz. can Sliced Mushrooms (drained)
1 cup Sour Cream
Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place in crock pot.
Mix soup, mushrooms, and sour cream until well combined (unless using high setting; see note below.)
Pour over chicken in pot.
Cover and cook on:
Low: 6 to 8 hours
High: 2½ to 3½ hours (Do NOT add sour cream until last 30 minutes of cooking when using high setting.)
Serve sauce over chicken with rice or noodles.
My mom gave me this recipe of hers when my husband, Joe, and I were married 35 years ago, and I’ve been making it ever since. I like to add fresh green pepper when I have it on hand. And in the summer, when Joe has his garden, I use fresh basil. It makes all the difference!
2 pounds cut-up Chicken (bone-in, skin removed)
16 ozs. canned Tomato Sauce
2-3 cloves fresh Garlic
½ medium Onion
1 Bay Leaf
Salt and Pepper to taste
Basil to taste (dry or fresh)
½ medium Green Pepper (optional)
Brown chicken in enough olive oil to coat the pan. Remove chicken from pan and set aside. Sauté green pepper (optional) and onion until tender. Add garlic and sauté for only a minute or two, until slightly brown. Add chicken and season with salt and pepper. Promptly add tomato sauce, bay leaf, and basil. Simmer about 45 minutes over low heat.
Note: I have always served this over rice for my family, but it can also be served over pasta. If you would like more sauce, prepare with an additional 8 oz. can of tomato sauce.